The belief that ice-cold beer can cool you down in the summer is a misconception. Seven types of people should avoid drinking ice-cold beer.
In the height of summer, having a bottle of ice-cold beer with a meal is a top choice for many to beat the heat. But can drinking ice-cold beer really cool you down? And what is the most scientific and healthy way to drink beer and pair it with bar snacks? A hospital nutritionist provides the answers.
Today's summer heat, whether taking a short break at home, at a roadside stall, or in a restaurant, a bottle of chilled beer plus one or two cold dishes and grilled skewers has become a treat for most people. However, whether chilled beer can truly cool you down and if the pairings with food are scientific and healthy has become a concern. To this end, experts have offered several suggestions for consumers to consider.
Experts state that beer has certain nutritional value and can stimulate the appetite and aid digestion, making it suitable for summer consumption. However, unscientific consumption of beer also has considerable risks. Paying attention to related "precautions" while drinking is essential for physical and mental well-being.
I. Beer that is too cold poses risks; there's no scientific basis for ice-cold beer cooling you down.
Beer that is too cold not only affects its taste but may also trigger various diseases.
Experts explain that even beer stored in the refrigerator should be kept at 5-10°C. This is because the solubility of carbon dioxide in beer changes with temperature, and the various components of the beer are in a balanced state within this temperature range, creating the best flavor. If the temperature is too low, it not only tastes bad but also causes the proteins in the beer to break down and become free, destroying its nutritional value.
More importantly, a beer that is too cold will cause a rapid drop in the drinker's gastrointestinal temperature and reduce blood flow, affecting digestion. In severe cases, it can trigger spasmodic abdominal pain, diarrhea, and other gastrointestinal diseases. It can also increase the pressure in the duodenum, leading to increased pressure in the pancreatic duct, stimulating pancreatic secretion, and inducing acute pancreatitis.
According to data, as early as 1924, a study was conducted abroad on the effects of beer on the human body. When participants on an empty stomach drank two bottles of medium-strength beer, their reactions were similar to drinking 100ml of strong liquor. The subjects' heart rates surged, pulse frequency increased by 88%, arm reaction ability decreased by 38%, ability to stand still decreased by 26%, coordination ability decreased by 14%, and thinking ability decreased by 5%. This shows that, like liquor, beer increases the body's energy consumption, leads to fatigue, and the thirst and sweating from drinking beer are even more severe. It not only fails to cool you down but also affects thinking ability and work efficiency, and can even lead to mistakes and accidents at work.
II. Excessive consumption poses risks; it can easily increase the burden on organs.
Experts point out that people have a misconception: because beer has a low alcohol content, many people indulge freely in the summer, even treating it as a cooling beverage. But in reality, unlimited consumption of beer is also harmful to the body.
When a person drinks a large amount of beer, the large amount of water consumed is quickly excreted, but the alcohol is absorbed. If one excessively drinks beer throughout the entire summer, it will significantly increase the burden on the liver, kidneys, and heart, damaging these vital organs.
At the same time, because the malt juice used to brew beer contains oxalic acid and inosinic acid, their interaction can increase the amount of uric acid in the human body, promoting the formation of stones.
Furthermore, because beer is rich in nutrients and high in calories, and its nutrients are easily absorbed by the body, excessive consumption can lead to fat accumulation in the body. Therefore, it should not be consumed in large quantities. Experts recommend that an individual's daily consumption should not exceed 1000ml.
III. Seven groups of people should avoid beer to ensure a healthy and safe summer.
>Experts also emphasize that seven specific groups of people should be particularly careful not to drink beer. They are: people with diabetes, high blood pressure, chronic gastritis, pregnant and postpartum women, patients with urinary system stones, liver disease patients, and those taking certain medications.1. Diabetics. 1 liter of 12-degree regular beer produces as much heat as 800ml of milk or 500g of lean meat, or 250g of bread. If a diabetic drinks a large amount of beer without controlling other foods, it will raise blood sugar, lead to acidosis, and worsen the condition.
2. Patients with high blood pressure. Beer is rich in tyramine, which can promote the release of adrenaline from sympathetic nerve fibers, causing strong contraction of small arteries throughout the body, a sharp rise in blood pressure, and even triggering a hypertensive crisis.
3. Patients with chronic gastritis. Drinking beer can inhibit or reduce the synthesis of prostaglandin E in the gastric mucosa, causing damage to the gastric mucosa and leading to symptoms such as bloating, a burning sensation in the stomach, belching, and loss of appetite.
4. Pregnant and postpartum women. Beer is brewed from barley. Traditional Chinese medicine believes that barley has an effect of reducing milk production, so beer made from it can inhibit lactation and affect breastfeeding. Furthermore, alcohol can be passed to the child through the umbilical cord or breast milk, affecting the child's brain development.
5. Patients with urinary system stones. Research shows that the malt juice used to brew beer contains not only calcium and oxalic acid but also inosinic acid and purine nucleotides. Their interaction can increase the amount of uric acid in the human body and promote the formation of kidney stones. Therefore, patients with urinary system stones should drink as little beer as possible or not at all.
6. Patients with liver disease. Their liver function is impaired. Ethanol and acetic acid metabolize to form acetaldehyde, which can lead to necrosis or degeneration of liver cells. It also affects the liver's metabolic functions for proteins, bilirubin, and drugs, leading to a relapse or worsening of the liver disease.
7. People taking certain medications. Drugs like Furazolidone and Eunonyning can increase the body's sensitivity to beer, causing adverse reactions such as nausea, vomiting, abdominal pain, diarrhea, and difficulty breathing. Additionally, beer can enhance the irritating effect of antipyretic and analgesic cold medicines on the gastrointestinal tract. Therefore, beer should be avoided when taking these medications.
IV. Beer does not quench thirst; beer and barbecue are not a good pairing.
Experts also emphasize that many people believe beer can quench thirst. In fact, drinking beer can make thirst and sweating even worse.
Research shows that while drinking beer, there is a feeling of coolness and comfort, but after alcohol enters the body, it stimulates the secretion of adrenal hormones, causing the heart to beat faster, blood vessels to dilate, and heat dissipation from the body surface to increase, which in turn increases water evaporation and causes a dry mouth.
At the same time, alcohol also stimulates the kidneys, accelerating metabolism and urination, causing the body to lose fluids.
Furthermore, when alcohol dissolves in the blood, it increases the blood's viscosity, forcing the blood in the vessels to absorb water from the surrounding tissues to dilute it, which also causes a dry mouth.
It is recommended that after drinking beer, one should drink plenty of plain water and light tea to replenish body fluids in a timely manner.
As for what to pair with beer, experts say that barbecue and seafood should never be consumed together with beer, as this is a major cause of gout. Experts remind everyone that barbecue foods are mostly seafood, animal offal, and meat, which, like beer, are high-purine foods. Abnormal purine metabolism is an important factor in inducing gout. Eating barbecue and beer at the same time will greatly increase the risk of developing gout.
In addition, during the grilling process, not only are carcinogens like "benzopyrene" produced, but the nucleic acids in meat, after being heated, break down and produce gene mutations, creating carcinogens. Drinking alcohol dilates the blood vessels of the digestive tract and dissolves the mucus protein on the surface of the digestive mucosa, making it very easy for the body to absorb these carcinogens and increasing the cancer risk. Therefore, it is best to avoid eating barbecue when drinking beer. If you really want to, you can eat some fresh vegetables, fruits, sea lettuce, kelp, or seaweed at the same time to reduce the side effects.